1/2 cup unsweetened frozen or regular coconut
2 tbs olive oil
3 dried red chilies/green chilies
5 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp salt or adjust accordingly
1. Poke the squash with a knife around and put it as whole. Microwave for about 6 minutes on each side. If the microwave is a lower power it may take a little longer to get done.
2. With a fork, scrape out the spaghetti-like strands and prepare as desired
3. In a pan add oil and once its hot add the cumin, mustard seeds and let them splutter, afterwards add the chilies and curry leaves and add coconut and let it cook for a quick minute or two
4. Add the scraped squash and let it mix well…and serve it hot. Don’t cook it for long, just enough warm to serve.